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Green Bean Casserole

Green Bean Casserole

Green Bean Casserole with sautéd fresh mushrooms in a homemade cream sauce topped with crispy onions.

The Sauce: Cream Sauce – Chicken stock with half & half and a dash of mustard is lightly thickened for a scratch cream sauce that enhances green beans and mushrooms.

‘Great Sauces Transform Good Food into Gourmet’ 

Go with traditional name

Maybe you’ve heard that Campbells cream of …you fill in the flavor…soup has been banned from my pantry. That means I’m not using cream of mushroom soup in my Green Bean Casserole. In fact, I was Green Beanstempted to name this dish ‘Green Beans with Mushrooms and Cream Sauce’ or ‘Green Beans and Crispy Onions with Mushrooms’ or ‘Fresh Green Beans and Onion with Mushrooms’. These sound a little auspicious and since most people know it by the traditional name, I settled on “Green Bean Casserole”. If you’ve been using canned beans and soup, can I lure you into experimenting with fresh green beans and mushrooms for Thanksgiving this year?

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

1 of 3 part series ”Vegetable Regulars”. Part 2 Roasted Maple Carrots and Part 3 Corn Pudding with Hatch Green Chilies. More about vegetables.

2012 AniversaRecipe – White Cheesy Mashed Potatoes
2011 AniversaRecipe – Pumpkin Mascarpone Pie

Recipe: Green Bean Casserole

Prep Time: 15 Minutes | Cook Time: 45 Minutes | Yield: 6 Servings | Level: Moderate

Ingredients
beans, mushrooms, onions1 lb fresh green beans, stem ends snipped and diagonal cut in thirds
1 Tbsp olive oil
1 Tbsp butter
1/2 medium onion, very finely diced
2 cloves garlic, finely minced
salt
freshly ground black pepper
1/4 tsp freshly ground nutmeg
8 oz cremini or button mushrooms, sliced
1 tsp dijon mustard
2 Tbsp flour
1 cup chicken stock
3/4 cup half & half
1 3.5 oz pkg Crispy Onions

Special Equipment – medium pot, 9-inch cast iron or oven proof skillet, medium bowl with ice water,

Instructions
1 Preheat oven to 450 degrees.

Green Beans in ice2 Bring to boil 2 quarts of water and 2 tablespoons of salt in a medium pot on medium high heat. Add green beans and cook for 5 minutes. Drain and quickly plunge in a ice water bath with 1 tablespoon salt to stop cooking and preserve bright green color.

3 Meanwhile, heat olive oil and butter in a 9-inch cast iron or oven proof skillet. Add onion and sauté until they begin to caramelize, about 10-12 minutes. Add garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg and cook for 1 minute.

Mushrooms and Onions4 Add mushrooms and sauté for 8-10 minutes until softened. Stir in dijon mustard, then flour.

5 Slowly stir in the chicken stock and bring to a boil to thicken the sauce. Stir in half & half.

add green beans6 Drain green beans and add to the skillet stirring to combine. Place in the oven and bake for 15 minutes. Garnish with crispy onions in the center or cover the entire dish.

Information
Notes
If you don’t have an oven proof skillet, pour the bean mixture into a 1 1/2 quart casserole dish to bake.

finely diced onionsCut the onions very fine so they will caramelize in 10 minutes or so.

 

Cremini are also called baby portabello mushrooms.

For Thanksgiving make this dish the day before, except don’t bake it. Chill in the fridge overnight. On Thanksgiving day, let stand on the counter at room temperature for about 45 minutes. Preheat the oven and bake as directed.

Applications
Frequently served on Thanksgiving but could be served with meatloaf, roast chicken or any other main dish you love with green beans.

Dish Designer

  • Exchange dijon for ballpark, coarse, or spicy brown mustard.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Green Bean Casserole
Written by
Photography and Styling by Helen Horton
Updated: November 13, 2013

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One Response to Green Bean Casserole

  1. Audrey November 14, 2013 at 2:23 pm #

    I love these pictures! What a cool idea to make it look like a flower. The food is delicious as well. :)

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